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green eggs and ham

Charles Masters


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  • 1 tbsp. white vinegar
  • 8 eggs
  • 2 tbsp. prepared pesto
  • 2 tbsp. plain greek yogurt
  • 4 whole-wheat english muffins, split
  • 8 slices ham, prosciutto, or cooked Canadian bacon
  • 1/4 c. sliced jarred roasted red peppers
  • Salt and pepper to taste


    1. Step 1MINUTES 1-13
    2. Step 2Poach the eggs
    3. Step 3Bring 3 inches of water to a boil in a large skillet or saucepan. Reduce to a bare simmer and add vinegar. Working in two batches, poach the eggs (see “Poaching Laws”) until the whites are just firm, 3 to 5 minutes. Using a slotted spoon, remove the eggs to a plate.
    4. Step 4MINUTES 14-18
    5. Step 5Prep the accents
    6. Step 6In a small bowl, mix together the pesto and yogurt until they’re smooth and combined. Toast the split English muffins until golden.
    7. Step 7MINUTES 19-22
    8. Step 8Assemble the sandwiches
    9. Step 9Dividing evenly, top 4 of the muffin halves with the ham, red peppers, and eggs. Season with salt and pepper and add the pesto mixture. Top the eggs with the remaining muffin halves.

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